SPRINGING INTO WARMER MONTHS WITH THE 2 SCI CHEFS

CHEF JON SAYS:

After a long winter keeping warm indoors, it’s nice to know the lighter nights are coming. For me, spring always means a trip to the local community farm to see what delicious treats are sprouting up. It’s an exciting time for food and it’s such a treat to come away with a box full of seasonal goodies!

One of the new year’s resolutions I made in January was to eat more healthily. Easier said than done, being a chef with a sweet tooth! But I have found the ideal dish. It’s easy, it’s healthy, it’s full of flavour, and it’s the perfect comforting crossover into spring: a risotto you don’t have to watch over! Cutting out the faff of constantly adding liquid and stirring on the stovetop, this all-in-theoven risotto recipe is going to be one of my 2023 favourites and, I hope, one of yours!

CHEF JON’S IN-SEASON FAVOURITE: CHEF JON’S IN-SEASON FAVOURITE:

Rhubarb is always one of the first things to pop up in my garden. Bring on the rhubarb crumble and the rhubarb gin!

Chef Jon’s One Pot Wonder Squash and Chorizo Baked Risotto

Ingredients

• 175g x arborio rice

• 300g x squash, peeled and diced

• 100g x spicy chorizo, diced

• 1 x onion, diced

• 1 x clove garlic, minced

• 1 tbsp x fresh/dried sage (or use your favourite herb)

• 800ml x vegetable stock

• 50g x garden peas

• 50g x strong cheese (such as Parmesan) to finish (optional)

• 1 tbsp x pesto to finish (optional)

• Salt and pepper to taste

Method

• Add all the ingredients except the peas, cheese, salt and pepper and pesto to a large (approx. 25cm deep) oven dish

CHEF JON’S BBQ TIPS

I BBQ all year round but prefer to cook outdoors in the nicer weather, perch stool at the ready. Spring is the ideal time to dust off your BBQ, give it a good clean and start getting ready for some outdoor cooking.

TOP TIP: Having a gas BBQ is a good standby when you can’t manage a full charcoal cook.

TRY IT: Take half an onion and rub the sliced side along your grill grates – this will stop your food from sticking.

• Stir in the stock

• Oven cook at 180°c for 40-50 mins

• Stir in the peas for the last 5 mins of cooking time

• Remove from the heat and serve immediately

• Season with the salt and pepper to taste

• Finish with a drizzle of pesto and shavings of parmesan

• Serve on its own, with a dressed salad or roasted peppers.

CHEF TONY SAYS:

This spring sees the approach of my 50th birthday and with that in mind, I have decided that 2023 is going to be all about taking back control of my health and wellness. I have lost some weight and I have joined a gym, which I will make myself and my neighbour accountable for attending two or three times a week!

Along with this, I am sourcing out new, healthier alternatives to some of my meals. Below are two that I have tested out recently, both delicious and healthy ways to start spring.

Chef Tony’s 1000 Vegetable Easy Spring Soup

Ingredients

• 2 x celery sticks medium diced

• 1 x small white onion medium diced

• 1 x small red onion medium diced

• 2 x cloves of garlic chopped

• ½ x green/red pepper medium diced

• 1 x handful of baby potatoes diced

• 75g x orzo pasta

• 1 x tin chopped tomatoes

• 1 x stock cube

• 1L x boiling water

• Salt and pepper to taste

• 1 x pinch of sage

• 1 x pinch of oregano

• 1 x pinch of basil

• 1 x pinch of rosemary

Method

• Sweat off the celery, onions, garlic and pepper for 5-10 mins

• Bring the water to the boil and add in salt and pepper and the stock cube to melt

• Add the stock water to the sweated vegetables

• Add in the tin of tomatoes

• Add in the chopped potatoes

• Add in the four x herbs

• Check seasoning and add more salt and pepper to taste

• Add in the orzo pasta

• Simmer for 10 mins, stirring regularly (if the soup gets too thick add more water)

• Once the pasta is cooked but firm, serve with a delicious garlic bread.

Chef Tony’s Morning Blueberry, Spinach and Banana Cinnamon Smoothie

Ingredients

• 50g x blueberries

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• 1 x small handful of fresh spinach or 1 small block of frozen spinach (frozen will give it a thick shake consistency)

• ½ x a frozen banana

• ¼ tsp x ground turmeric

• 1 x pinch ground pepper (it magnifies the properties of the turmeric)

• 1 x pinch of cinnamon

• 1 x dessert spoon of any nut

• 1 x dessert spoon of sunflower seeds

• ½ pint x either fresh orange juice or plant milk (the fresh orange will boost the vitamin C of the spinach in your system, helping to build your immune system and fight off colds)

Method

• Pour all ingredients into a food processor and mix until smooth

• Serve straight away over ice and try to have before any caffeine in the morning. If you have any remaining mix, freeze into ice cubes and use for tomorrow’s smoothie.

I always freeze fresh fruit and vegetables so I can conveniently grab a handful of the item out of the freezer. I also dehydrate blueberries and other berries to ensure I have plenty during the winter months.

Freezing bananas is an amazing way of saving browning fruit and you can pre-smash them to use in banana bread or muffin recipes!